Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line baking sheets with parchment paper; set aside.
Step 2
In a medium bowl, whisk together the
All-Purpose Flour (310 g)
,
Corn Starch (15 g)
,
Non-Fat Dry Milk Powder (8 g)
,
Baking Soda (5 g)
, and
Salt (3 g)
, set aside.
Step 3
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the
Unsalted Butter (225 g)
,
Brown Sugar (220 g)
, and
Granulated Sugar (135 g)
on medium speed until completely creamy and fluffy for about 3 minutes.
Step 4
Scrape down the sides and add
Creamy Peanut Butter (320 g)
and
Pure Vanilla Extract (15 mL)
and beat until well combined. Add in the
Farmhouse Eggs® Large Brown Eggs (2)
one at a time, beating well between until each is fully mixed in.
Step 5
Scrape down the sides and add in the flour mixture, 1/2 at a time, mixing just until blended. Add remaining flour mixture and again mix just until blended. Gently fold in
Butterfinger (200 g)
with a spatula.
Step 6
Using a large cookie scoop (3 Tbsp size), scoop out cookie dough and roll it into a ball with your hands. Repeat with remaining dough.
Step 7
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Step 8
Bake cookies one pan at a time for about 13-14 minutes or until the cookies are very lightly crackled on top and the edges are turning golden.
Step 9
Remove from the oven and allow cookies to cool on the baking sheets for 10 minutes and then transfer to a cooling rack to cool completely. Cookies will be puffy and then flatten as they cool.
Step 10
Once the cookies are cool/slightly warm, it’s time to move on to drizzling with melted chocolate. In a small microwave-safe bowl, melt the
Milk Chocolate Chips (225 g)
in 30-second intervals at 50% power, stirring between each interval.
Step 11
When chocolate is melted and smooth, pour it into a piping bag or small disposable sandwich bag and cut a tiny hole off the tip. Drizzle melted chocolate over each cookie, and then immediately sprinkle with additional
Butterfinger (100 g)
. Enjoy!
